An Universal Dictionary of the Marine / Or, a Copious Explanation of the Technical Terms and Phrases Employed in the Construction, Equipment, Furniture, Machinery, Movements, and Military Operations of a Ship. Illustrated With Variety of Original Designs of Shipping, in Different Situations; Together With Separate Views of Their Masts, Sails, Yards, and Rigging. to Which Is Annexed, a Translation of the French Sea-terms and Phrases, Collected from the Works of Mess. Du Hamel, Aubin, Saverien, &c.

by William Falconer

CHAUFFER, to bream a ship, or burn the filth from off her bottom.

Chauffer les soutes, to dry or season the bread-room, in order the better to preserve the biscuit during a sea-voyage.

Chauffer un bordage, to bend a plank, or make it pliant by heating it.

CHAVIRER, or Trevirer, to over-set, capsize, or turn any thing topsy turvy.

CHAUSSE, a present of money, or wine, given by the merchant to the master of a trading vessel, partly for himself, and partly to be distributed amongst the ship’s crew on a proper occasion.

CHEBEC, or Chabek, a xebeck.

CHEF, the stem or head of a boat.

Chef is also a junk, or end of a cable, used as an headfast to a ship, when she is ready to be launched, and which is to retain her after she floats, till her anchor is carried out, or let fall from the bow.

Chef d’eau, high-water. See Haute marée.

Chef d’escadre, a commodore.